Every delectable drop of Silk® soymilk begins with whole-harvested soybeans. Unlike some soymilks that use chemically extracted soy protein, we begin with the whole bean to preserve the goodness that nature intended. We take extra care to select only high-quality beans grown without genetic engineering, right here in North America. We press the beans in pure filtered water, then remove insoluble fiber known as okara while preserving soy protein and other healthful components. Finally, we blend in other ingredients like vitamins, minerals and natural flavorings to make a one-of-a-kind sensation no taste bud can resist. Getting thirsty?
Silk works just like milk in cereal, recipes and beyond
Experiment with a splash of soymilk over cereal, in smoothies and in your favorite recipes. You can swap Silk for milk cup for cup in almost any dish, from creamy soups to tempting desserts. And every time you do, you get 50% more calcium1 than dairy milk! You’ll love the taste, and probably won’t miss the lactose and cholesterol of dairy milk one little bit. Who knows, this could be the start of a whole new passion for plant-based foods.
New to soymilk? Welcome to a 2,000-year-old history.
The migration of soymilk from Asia to Europe to your table took over 2,000 years! Our collective thanks to those soy lovers from history, because now finding Silk is as easy as traveling to the grocery store.
Tofu and soymilk trace their roots way back to China in the second century B.C. Nourishing and economical, they quickly became staples throughout Asia. Soymilk made the leap to Europe in the middle of the fifteenth century and into the United States around 1900. Bet you didn’t know you were part of an ancient international club. (We’ll discuss secret handshakes later.)